Calendula also known as “poor man’s saffron,” the petals are edible and can be used fresh in salads or dried and used to color cheese or as a substitute for saffron. Calendulas have a mildly sweet taste that is slightly bitter, and as it dries these flavors become more intense. It can be used to add color to soups, stews, poultry dishes, custards and liquors.The common name for Calendula officinalis in Britain is ‘pot-marigold,’ named so because of its use in broths and soups.Dye can be extracted from the flower and produce shades of honey, gold oranges, light browns, and vibrant yellows.
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